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Lizzard
DMW
Posts: 13,836
How would you cook this?
They/Them
Morgantown, PA
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
Comments
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Not sure... I will wait for some of the more seasoned heads to chime in first..:-\" :-OGreensboro North Carolina
When in doubt Accelerate.... -
Looks like you'll only be able to make some lizard stock out of that guy.Dunedin, FL
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Mix it with gizzards.
Tony in Brentwood, TN.
Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory storage, old electric upright now used for Amaz-N-Smoker.
"I like cooking with wine - sometimes I put it in the food." - W. C. Fields
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Several bourbons...
And then dip in some hot sauce and down the hatch, better if it's someone else's hatch
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
He looks a little burned out."I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
A little between the cheek and gums.Bristow Virginia XL&Mini One of the best feelings in life is watching other people enjoy the food I cooked!
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@mickey would probably go turbo, but I'd be more a fan of low and slow. Really render off all that fat. . .Pittsburgh, PA - 1 LBGE
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I wouldn't! I would love him and squeeze him and call him George. We would be best friends!XL, JR, and more accessories than anyone would ever need near Olympia, WA
Sandy -
Fatten him up a little before leading off to the slaughter house. Then definitely turbo - 1:40, no peaking, sauce and serve.Santa Paula, CA
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Already done ain't he? Lizard jerky1 XXL BGE, 1 LG BGE, 2 MED. BGE, 1 MINI BGE, 1 Peoria custom cooker Meat Monster.Clinton, Iowa
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He looks like he was cooked by 208/240V 3PH. He went toward the light with some speed. Crispy critter. Crunchy. :-)LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Roast the bones and make a lizard demi-glace
______________________________________________I love lamp.. -
I have tried some pretty different cooks in my time. But that being said I would graciously pass on the lizard my friend. Lizard is beyond my skill level and taste tolerance!
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I hear they taste like frog legs.
______________________________________________I love lamp.. -
@nolaegghead
If they taste anything like frog legs there is fixing to be a shortage of lizards in Saucier MS my friend!Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@SGH - if you don't already, get a few cats. They catch lizards all day and they've very proud to being them to you as offerings.
______________________________________________I love lamp.. -
I'm not sure on the story of this one. Must have died in the sun as it was completely dried as if preserved intentionally. The stock idea sounds possible... :-?They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
@DMW
Let me know how it turns out my friend!Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I found a lizard, crawled out of a wall,He was so wizened, no lizard at all.I asked the forum how to cook on the egg,At 350 dome, held there with a peg.
Tony in Brentwood, TN.
Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory storage, old electric upright now used for Amaz-N-Smoker.
"I like cooking with wine - sometimes I put it in the food." - W. C. Fields
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@SGH I can assure you the chance of me actually doing anything with that carcass aside from tossing it over the fence is 0%.
They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
@DMW
Come on man you got to try it if for nothing else bragging rights!!Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
FYI: Iguana meat is a popular protein in Mexico and Central America.
______________________________________________I love lamp.. -
@nolaegghead I'd try that. Hmm maybe I can catch one of the live geckos running around here...They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
@SGH hijack - so frog legs are good? Other than "tastes like chicken", anything else you can add? I can get them around here if they are worth it.XL, JR, and more accessories than anyone would ever need near Olympia, WA
Sandy -
@PNWFoodie
Frog legs are excellent battered and deep fried. I recommend a 4 hour soak in whole milk then batter and deep fry at 400 degrees. They are outstanding to say the least. I can PM you my actual recipe if you are interested.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@SGH I would be honored, my friend. XL, JR, and more accessories than anyone would ever need near Olympia, WA
Sandy -
@PNWFoodie
Well get ready it's fixing to be coming to you. Hope you enjoy it my friend.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out.
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